If you look beyond (not introspectively, but just farther into your backyard), that garden you haven't tilled or planted in years is waiting for you. It is the key to truly eating seasonally.
What better way to eat seasonally than having a right-out-of-the garden fresh snack...like a Caprese Salad.
Go pick some fresh tomatoes. If you don't have the garden (or access to your neighbor's garden) the local farmers market is generally my favorite for fresh heirlooms.
Pick-up some fresh basil - from your local market of course, if you don't have a Basil plant in your garden or planter, but having small planter on the back porch which produces some fantastically fragrant basil, is perfect for the quick snack.
Lastly, grab some fresh Mozzarella! Not that rectangular block of low-moisture, part-skim Mozzarella, we're talking REAL, fresh, whole-milk Mozzarella. Brilliantly white, with milky butterfat seeping out.
Pick-up some fresh basil - from your local market of course, if you don't have a Basil plant in your garden or planter, but having small planter on the back porch which produces some fantastically fragrant basil, is perfect for the quick snack.
Lastly, grab some fresh Mozzarella! Not that rectangular block of low-moisture, part-skim Mozzarella, we're talking REAL, fresh, whole-milk Mozzarella. Brilliantly white, with milky butterfat seeping out.
It should be soft, supple and have a slightly springy texture...giving you that awesome, CLEAN, milky-sweet flavor. Italians refer to Fresh Mozzarella as il fiore di latte, "the flower of the milk." I think that says enough. We like Belgioioso's pre-sliced 1 lb log you can find in most grocers.
Fresh Mozzarella is a wonderful cheese that is so delicately simple, yet so refined. Originating in the Campania/Apulia region of southern Italy, fresh Mozzarella was originally a cheese that was to be eaten very soon after production.
Originally made from water buffalo's milk, most that's available today is now made from our black and white Holstein friends, although real Mozzarella di Bufala is now becoming more widely available. Classified as a pasta filata cheese, meaning it is a pulled or spun-curd cheese, it is made similarly to Provolone, Caciocavallo, etc.
So fresh tomatoes, fresh Mozzarella and fresh basil, and top with a little Extra Virgin Olive Oil, a touch of kosher salt and pepper and you have a Caprese Salad. It's the ultimate trifecta of taste. If you're a fresh ingredient lover, this simple dish quick and nearly perfect.
If you'd like to make this more than a appetizer though, try this...check the oil aisle and find some Balsamic Glaze. It's a reduced Balsamic that comes in traditional Balsamic flavor or in infused flavors that will put this dish over the top...appetizer and snack could be served as dessert too.
Our own brand of Balsamic glazes, Cervasi, includes a traditional Balsamic, a Red Wine (Vino di Rossa) and White Truffle flavored offering. Drizzle this over the top of the salad or since it's so tasty, you might want shot glass handy - or maybe not.
Caprese Salad. Try it. This is the epitome of summer, on a plate. Recipe below! Enjoy.
Caprese Salad
Prepare in 5 minutes
3 medium-size ripe tomatoes
1 lb. BelGioioso Fresh Mozzarella
Extra virgin olive oil
Cervasi Original Balsamic Glaze
Salt and pepper
Fresh basil
Slice tomatoes and BelGioioso Fresh Mozzarella into 1/4" slices. Arrange on a platter, alternating a slice of tomato, cheese and a basil leaf until platter is full. Sprinkle salt and pepper to taste. Drizzle with olive oil. Garnish with fresh basil. Serves 6.
0 comments:
Post a Comment